Green curry with cauliflower rice

Currys are such lovely things. Warm, flavoursome and so fulfilling. And the best currys are the ones you make from scratch, which is quite a simple task. You might wonder what cauliflower rice is. Well, it is not rice with cauliflower; it’s cauliflower blended into crumbs as a substitute for rice  (tip from the husband). This makes the dish low on carbs as well as being vegan. This recipe makes a large pan of curry and can easily be refrigerated for a later time. I like my currys spicy; this one is quite mild, so if you want more heat: use more chili!!! Let’s get cookin’!

Ingredients

• 2 red bell peppers
• 1 aubergine
• 1 sweet potato
• Olive oil
• 200 gr mangetout
• 100 gr shiitake
• 800 ml coconut milk
• 2 cubes vegetable stock
• Sesame oil

Curry

• Ginger
• 4 garlic cloves, peeled
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground lemongrass
• A handful of fresh coriander leaves
• 2 shallots
• 1 chili pepper

Cauliflower rice

• 1 cauliflower
• Zest of 1 lemon
• juice of half a lemon
• A few basil leaves
• Salt
• Sesame oil

Directions

1. Peel the potato. Cut the potato, aubergine and bell peppers in cubes. Spread them on a roasting tray covered with baking parchment. Add some olive oil and salt and bake in the oven for 25 minutes at 200˚C.
2. Blend all the ingredients of the curry into a smooth paste.
3. Heat a bit of sesame oil in a pan and fry the paste.
4. Cut the shiitakes in half and add them along with the mangetout to the pan. Stir everything well.
5. Add the coconut milk and stock cubes. Add the roasted vegetables, breng to a boil, reduce the heat and let simmer for a few minutes.
6. Cut the cauliflower and place in a food processor. Blend into crumbs, similar to rice.
7. Heat a bit of sesame oil in a shallow pan, add the cauliflower and warm through. Season with salt, basil leaves, lemon zest and juice
8. Serve the curry with some roasted cashew nuts and enjoy!